These Mediterranean Stuffed Mini Peppers are a delightful treat that packs vibrant colors and flavors into each bite. The combination of creamy feta cheese and crunchy pine nuts creates a satisfying contrast that complements the sweetness of the peppers beautifully.
Perfect for parties or as a light snack, these stuffed peppers are easy to make and can be served warm or at room temperature. The addition of fresh herbs gives them an aromatic touch that will transport your taste buds straight to the Mediterranean coast.
Ingredients
INGREDIENTS
- 12 mini sweet peppers
- 1 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the mini sweet peppers in half lengthwise and remove the seeds.
- In a mixing bowl, combine the crumbled feta, toasted pine nuts, parsley, oregano, olive oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff each mini pepper half with the feta mixture, pressing gently to pack it in.
- Arrange the stuffed peppers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the tops are slightly golden.
- Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature.
Notes
Tip: Toast pine nuts in a dry skillet over medium heat for a few minutes until golden to enhance their flavor.
For a twist, try adding sun-dried tomatoes or olives into the stuffing mixture. If you’re looking for a vegan option, substitute the feta with a plant-based cheese alternative.
To store leftovers, place them in an airtight container in the refrigerator for up to three days. Reheat them in the oven to retain their texture before serving.
